Recipe courtesy of Chris Valdes
Recipe courtesy of Chris Valdes
Watch how to make this recipe.
One Pot Arroz Con Pollo
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 983
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 34 g
- Cholesterol
- 82 mg
- Sodium
- 1545 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 983
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 34 g
- Cholesterol
- 82 mg
- Sodium
- 1545 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Sprinkle the chicken with the chili powder, cumin, minced garlic, garlic powder, onion powder, oregano and some salt and pepper.
- Heat a large saucepan over medium-high heat. Once it's hot, add the olive oil and then place the chicken in the pan. Let it get a nice sear, about 4 minutes until golden brown, then flip the chicken and cook on the other side. Add the rice, peas, tomato paste, chorizo, onions, peppers, bay leaf and seasoning packet and cook for about 5 minutes.
- Add the beer and cook until the rice sucks it up. Add the chicken stock, stir the pot, cover with foil and place in the oven until fully cooked, about 20 minutes.
- Sprinkle with cilantro and serve.
